Braised Rabbit Recipe
Dawn Bryant of North Platte, Nebraska writes, "My husband and I do a lot of hunting and eat more wild game that domestic meat. I came up with this recipe for wild rabbit, and the meat cooks up tender and tangy with a fresh light sauce. I like to serve it with baked potatoes and steamed broccoli."
- 1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
- 1/4 cup olive oil
- 1 large onion, halved and thinly sliced
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1-1/2 teaspoons dried thyme
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1/4 cup lemon juice
- 5 tablespoons cold water
- In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf.
- Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160°.
- Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit. Yield: 4 servings.
Originally published as Braised Rabbit in Taste of Home August/September 2004, p62
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